STEAK FRIES WITH CHIMICHURRI

i went to south america on my honeymoon and ate some seriously delicious food and drank some amazing wine. one thing we ran into over and over again in Argentina was chimichurri. they’d serve it along side steak or in a bowl as a condiment to be added to whatever you’re eating. the flavor is really garlicky and compliments many types of dishes. i’ve only attempted to make it once since returning but ivan and i made a version with kale last week and it was really good. it packs a punch and is loaded with kale, lemon, garlic and parsley so beyond being delicious, it’s actually good for you. serve on fries like we did, or along side a piece of steak or with a side of crusty bread. but probably don’t plan on kissing anyone after, the garlic really sticks around! -joanie

• bake fries according to the package’s instructions. heat 1 tablespoon of olive oil on a skillet on medium heat. place the skirt steak on heated skillet. cook on each side for about 7 minutes. we prefer ours medium well to serve with the fries. set aside, cover with foil for 10 minutes and then dice.

• to assemble, place the fries on a platter and add the steak, red onion, avocado and dollops of chimichurri throughout. as an option we served ours with our sriracha dipping sauce which is a combination of mayo and sriracha.